
Ingredients
1¾ | cups all-purpose flour |
¾ | cup butter, softened |
½ | cup sugar |
¼ | teaspoon salt |
½ | cup butter |
1½ | cups sugar |
2 | tablespoons grated lemon zest |
4 | eggs |
½ | cup fresh lemon juice |
¼ | teaspoon salt |
sweetened whipped cream as desired |
Directions
Heat oven to 350°F. In large bowl, beat flour, butter, sugar and salt with spoon until well mixed (dough will be crumbly but can be pressed together).
Pat and press dough very firmly on bottom and up sides of 9 or 10-inch tart pan with removable bottom. Bake 14 to 18 minutes or until crust is set in center but still pale. Prick crust all over bottom of crust with a fork. Bake 20 minutes longer or until lightly browned. Allow to cool.
In large bowl, cream butter, sugar and lemon zest with electric mixer. Add eggs, one at a time. Add lemon juice and salt. Mix until combined. In 2-quart saucepan over low heat, cook mixture 10 to 12 minutes, stirring constantly, until thickened. Remove from heat.
Fill cooled shell with warm lemon filling. Allow to cool at room temperature. Garnish with sweetened whipped cream, as desired.